Enzymes in food and beverage processing : a symposium /
| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, D.C. :
American Chemical Society,
1977.
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| Series: | ACS symposium series ;
47. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Enzymes affecting flavor and appearance of citrus products / J.H. Bruemmer, R.A. Baker, and B. Roe
- Use of enzymes in the manufacture of black tea and instant tea / Gary W. Sanderson and Philip Coggon
- Coffee enzymes and coffee quality / Henrique V. Amorim and Vera L. Amorim
- Enzymatic modification of milk flavor / W.F. Shipe
- Use of lactase in the manufacture of dairy products / J.H. Woychik and V.H. Holsinger
- Immunochemical approach to questions related to [alpha]- and [beta]-amylases in barley and wheat / J. Daussant
- Immobilized enzymes / Alfred C. Olson and Roger A. Korus
- Conversion of aldehydes to alcohols in liquid foods by alcohol dehydrogenase / C. Eriksson, I. Qvist, and K. Vallentin
- Physiological roles of peroxidase in postharvest fruits and vegetables / Norman F. Haard
- Enzymes involved in fruit softening / Russell Pressey
- Uses of endogenous enzymes in fruit and vegetable processing / Robert C. Wiley
- Oilseed enzymes as biological indicators for food uses and applications / John P. Cherry
- Enzymes and oxidative stability of peanut products / Allen J. St. Angelo, James C. Kuck, and Robert L. Ory
- Enzymes in soybean processing and quality control / Joseph J. Rackis
- Enzyme methods to assess marine food quality / Frederick D. Jahns and Arthur G. Rand, Jr.
- Chemical and microbiological changes during sausage fermentation and ripening / S.A. Palumbo and J.L. Smith
- Enzymic hydrolysis of ox-blood hemoglobin / K.J. Stachowicz, C.E. Eriksson, and S. Tjelle
- Utility of enzymes in solubilization of seed and leaf proteins / E.A. Childs, J.L. Forte, and Y. Ku.